Monday, October 17, 2005

It all has to do with Texas, sadly.

Now, remind me again of what Tom DeLay has to do with the current price of gas?

Ah,yes. I remember now...

Now a word about that expensive salt I was reluctant to use because it was so expensive. I'm talking about Fleur de Sel or Sel de Guerande. It's one of those artisanal food products that are just so hyped, you want to puke. Then you do something like cook a simple pork roast with it, and you become a true believer.

I had some plain-jane-not-berkshire-or-anything-expensive-like-that pork sirloin roast. I decided to pop it in the oven, but on a whim I dusted it with the aforementioned sel, before I put it on a bed of unpeeled garlic cloves and stuck it in a 400 degree oven to brown. After 20 minutes, I covered the pot, lowered the temp to about 300, and cooked it a little less than 2 more hours. The meat was sublime. I guess I will be making room in my budget for said sel from now on, and not just to put on top of my buttered baguette.

The web site linked to above is really neat. Very clever, very French without being snooty. I think you'll like it.

As an antidote to too much pleasure in life, do check out the first link, though. We will not be able to afford fleur de sel if we don't stop these greedies who, evidently, are unable to stop themselves from impoverishing us middle class types who use our credit cards to buy stuff like fleur de sel, and who keep the engine chugging.

No comments: